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By Kosuke Kuji Iwate prefecture promotes improvement in the status and skills of skilled craftsmen to develop the prefecture’s economy. Since 1976, hi...
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By Yuji Matsumoto Sake is a beverage of preference. However, “delicious” sake all have common universal traits. The flavors can be characterized as fo...
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By Mayumi Schroeder / Photo: Elli Sekine “Avery” is a new rising star among the high-end restaurants in San Francisco, which opened last year on Fil...
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By Kosuke Kuji Nambubijin is the first sake brand in the world to satisfy the Jewish dietary requirement by acquiring “Kosher” certification in 2013. ...
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I’m often asked by Americans, “I often use wine for cooking, but can I also use Japanese sake?” Japanese sake contains many umami flavors not found in...
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“UNIQLO” is a clothing brand representative of Japan. Today, the brand’s store locations are expanding not only across Japan, but also worldwide, incl...
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By Kosuke Kuji A traditional Japanese ceremony of breaking open the sake barrel was held on stage, followed by the welcome beverage of “Awa sake” serv...
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特に日本酒と食のペアリングに対して、多くの人は「何を大げさな、あまり関係ない」と考えているのではないだろうか？ 今回は、ちょっとした心がけで日本酒と料理のペアリング能力が上がるコツを教えたい。 まずは、なるべく性質の違う日本酒3銘柄を用意していただきたい。性質の違いは、本当は飲んでみないとなかなか分...
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By Aya Ota Characteristics of New York City are strongly reflected upon old brick buildings and graffiti on the walls of the Lower East Side. In this ...
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By Kosuke Kuji The 43rd edition of Japan Week (http://www.iffjapan.or.jp/) organized by the International Friendship Foundation, a non-profit based in...
